Why Fresh Milled Whole Grains
Inspired by God’s generous creation and supported by extensive research, Porter Abbot humbly shares our knowledge of the many nutrients found in fresh-milled whole grains. We think that you will come to share our passion for the excellent flavor and nutritional advantages of baking with flour that is only hours, not weeks or months old. But that is not the whole story. Because we use organic extra virgin olive oil, organic cage free eggs, local raw, unfiltered honey, organic fruit, organic buttermilk, and unrefined salt in our baking, many more nutrients are added or increased in the final, tasty product.
We begin with whole grain wheat and mill it immediately prior to baking. This retains the bran, germ, endosperm, fiber, natural oils, minerals, and naturally occurring plant compounds in the flour.
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Freshly milled whole-grain flour |
Refined shelf-stable flour |
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Retains bran, germ, and endosperm |
Bran and germ are largely removed |
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Naturally contains dietary fiber |
Contains much less fiber |
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Retains natural wheat-germ oils |
Oils are removed to improve stability |
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Retains naturally occurring minerals |
Some nutrients are reduced during refining |
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Contains whole-grain phytonutrients |
Many are concentrated in the removed bran and germ |
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Milled close to baking |
Often produced and stored long before use |
Download the Detailed Flour Comparison.
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Freshly milled whole-grain flour |
Stored whole-grain flour |
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Milled just before baking, preserving peak freshness |
May have been milled weeks or months before use |
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Delivers the rich, nutty aroma of freshly ground wheat |
Natural wheat aromas can gradually fade during storage |
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Wheat germ oils have had little time to oxidize |
Natural oils can oxidize over time, diminishing freshness |
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Helps preserve storage-sensitive nutrients, including vitamin E |
Some sensitive nutrients can gradually decline during storage |
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Minimizes the flour’s exposure to oxygen before baking |
Prolonged exposure to oxygen can accelerate deterioration |
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Brings vibrant, freshly milled grain flavor to every loaf and muffin |
Flavor can become less distinctive as the flour ages |
How Our Ingredients Contribute
Every ingredient in our breads, muffins, and quick breads has a purpose. Some provide structure or tenderness. Others contribute flavor, moisture, protein, vitamins, minerals, or naturally occurring plant compounds.
The exact nutrient content of any finished product varies by recipe, serving size, grain variety, growing conditions, and baking method. The information below explains what each ingredient contributes.
What they contribute to the recipe
Whole grains form the nutritional and structural foundation of our baking. We mill the entire grain kernel—including the bran, germ, and endosperm—close to the time of baking.
The flour provides structure, flavor, natural color, and the complex character of the individual grain varieties used in each recipe.
Important nutrients and phytonutrients
Freshly milled whole grain flour naturally provides:
- Dietary fiber
- Complex carbohydrates
- Plant protein
- Thiamin, riboflavin, niacin, vitamin B6, and folate
- Vitamin E
- Iron, magnesium, zinc, selenium, phosphorus, potassium, manganese, and copper
- Phenolic acids, including ferulic acid
- Lignans
- Alkylresorcinols
- Carotenoids
- Other grain-dependent antioxidants and plant compounds
The types and amounts vary among hard red, hard white, soft white, heritage, and colored wheats.
Why these nutrients matter
Whole grain fiber supports digestion, fullness, and the beneficial bacteria of the intestinal microbiome.
The grain’s B vitamins help the body release energy from food, while minerals such as magnesium, iron, zinc, and phosphorus support normal muscle, nerve, immune, blood, and bone functions.
Phenolic acids, carotenoids, lignans, and other phytonutrients contribute antioxidant activity and are concentrated largely in the bran and germ.
What remains after baking
Fiber, protein, carbohydrates, and minerals remain present after baking. Heat does not destroy minerals.
Some heat-sensitive vitamins and phytonutrients may be reduced, but baking does not eliminate the basic nutritional advantages of retaining the entire grain. Portions of the grain’s B vitamins, vitamin E, carotenoids, phenolic acids, and other plant compounds remain in the finished product.
What it contributes to the recipe
Extra-virgin olive oil contributes moisture, richness, tenderness, and a soft crumb. In bread, we have seen that it helps improve keeping quality and prevents the loaf from becoming dry too quickly.
Important nutrients and phytonutrients
Extra-virgin olive oil may provide:
- Oleic acid, a monounsaturated fatty acid
- Vitamin E
- Vitamin K
- Hydroxytyrosol- and tyrosol-related compounds
- Oleocanthal
- Olive lignans
- Secoiridoids and other olive phenols
The concentration of olive phenols varies considerably according to olive variety, harvest timing, freshness, extraction, storage, and handling.
Why these nutrients matter
Oleic acid supplies energy and is a major component of healthy cell membranes. When used in place of fats that are higher in saturated fat, monounsaturated fats can support a healthier overall dietary fat pattern.
Vitamin E helps protect fats and cell membranes from oxidative damage. Olive phenols also provide antioxidant activity and contribute to the characteristic flavor, bitterness, and gentle pepperiness of high-quality extra-virgin olive oil.
What remains after baking
Oleic acid remains present and nutritionally available after baking. A portion of the vitamin E and olive phenols also remain, although heat and oxygen can reduce some of the more sensitive compounds.
Because the oil is incorporated into a moist dough or batter rather than heated alone for an extended period, it continues to make a meaningful contribution to flavor, texture, and fat composition.
What they contribute to the recipe
Eggs add moisture, richness, color, emulsification, tenderness, and structure. They help ingredients blend evenly and support a stable crumb in breads, muffins, and quick breads.
Important nutrients and phytonutrients
Eggs naturally provide:
- Complete protein containing all nine essential amino acids
- Choline
- Vitamin B12
- Riboflavin
- Biotin
- Vitamins A, D, and E
- Selenium
- Iodine
- Phosphorus
- Lutein and zeaxanthin
- Phospholipids, including phosphatidylcholine
The exact nutrient profile varies with the hens’ feed and farming conditions.
Why these nutrients matter
Complete protein supports tissue repair, muscle maintenance, enzymes, and immune proteins.
Choline supports normal liver function, cell-membrane formation, and nervous-system signaling. Vitamin B12 supports red-blood-cell formation and normal nervous-system function.
Lutein and zeaxanthin are carotenoids that accumulate in the retina and help protect eye tissues. Selenium supports antioxidant enzymes and normal thyroid function.
What remains after baking
Egg protein remains in the finished product, although its structure changes during baking. Choline, selenium, iodine, phosphorus, and other minerals remain largely present.
Some vitamins and carotenoids may be partially reduced by heat, but meaningful amounts remain in the baked product.
What it contributes to the recipe
Honey contributes sweetness, moisture, aroma, browning, and a softer texture. It also helps baked goods retain moisture during storage.
Because honey contains both glucose and fructose, it behaves differently in baking than ordinary granulated sugar.
Important nutrients and phytonutrients
Honey may contain small and variable amounts of:
- Phenolic acids
- Flavonoids
- Organic acids
- Trace minerals
- Aromatic compounds derived from floral nectar
Depending on floral source, honey may contain compounds such as caffeic acid, ferulic acid, gallic acid, quercetin, kaempferol, chrysin, pinocembrin, and related plant compounds.
Why these compounds matter
Honey’s phenolic acids and flavonoids contribute antioxidant activity. However, the amount varies widely according to floral source, season, region, color, handling, age, and storage.
Honey should be valued primarily for its distinctive flavor, local character, moisture retention, and contribution to the overall recipe rather than treated as a concentrated vitamin or mineral source.
What remains after baking
Some of honey’s phenolic compounds remain after baking, but heat reduces delicate aromas, enzymes, and portions of its antioxidant activity.
Honey’s natural enzymes should not be considered an important benefit of the finished baked product because baking temperatures largely inactivate them. Of course, using honey as a topping on bread or pancakes adds these natural enzymes back to the meal.
Organic Buttermilk
What it contributes to the recipe
Buttermilk adds moisture, mild tanginess, dairy protein, and tenderness. Its acidity reacts with baking soda, helping muffins and quick breads rise and develop a soft, even crumb.
It also contributes to browning and flavor development.
Important nutrients and bioactive components
Buttermilk generally provides:
- Calcium
- Phosphorus
- Potassium
- Complete dairy protein
- Casein and whey proteins
- Riboflavin
- Vitamin B12
- Pantothenic acid
- Iodine
- Selenium
- Zinc
- Magnesium
- Small amounts of choline
- Vitamins A and D when naturally present or added through fortification
The precise values depend on the brand and fat content.
Why these nutrients matter
Calcium and phosphorus support bones and teeth. Calcium also contributes to normal muscle contraction, nerve signaling, and blood clotting.
Dairy protein supplies all nine essential amino acids and complements wheat protein, which is relatively low in lysine.
Vitamin B12 supports red-blood-cell production and nervous-system function, while riboflavin helps the body obtain energy from food.
What remains after baking
Calcium, phosphorus, potassium, and the other minerals remain after baking. Dairy protein also remains nutritionally present, although heat changes its physical structure.
Some vitamins may experience modest heat loss. Any live cultures originally used to produce the buttermilk should not be considered probiotic after the muffins or quick breads are baked.
What it contributes to the recipe
Baker’s yeast ferments sugars in the dough and produces carbon dioxide, which causes bread to rise. Fermentation also contributes flavor and changes the dough’s texture and aroma.
Important nutrients and components
Yeast naturally contains small amounts of:
- Protein
- Thiamin
- Riboflavin
- Niacin
- Vitamin B6
- Folate
- Pantothenic acid
- Minerals
- Beta-glucans and mannans from the yeast cell wall
Because only a modest amount of yeast is used in a loaf, its contribution to the total nutrient content is generally limited.
Why these nutrients matter
B vitamins help support normal energy metabolism, nervous-system function, and cellular processes.
Yeast fermentation also helps develop flavor and may alter the accessibility of some compounds in the flour.
What remains after baking
Some yeast-derived B vitamins and cell-wall components remain, although the yeast itself is killed by baking.
Bread made with baker’s yeast should not be described as probiotic. The primary benefits of yeast in the finished loaf are fermentation, leavening, flavor development, and improved texture.
What it contributes to the recipe
Vital wheat gluten strengthens the dough’s protein network. It helps the dough retain the gas produced during fermentation, supporting greater loaf volume, improved structure, and a lighter texture in whole-grain bread.
Important nutrients and components
Vital wheat gluten primarily adds:
- Concentrated wheat protein
- Gluten-forming proteins, especially gliadin and glutenin
- Small amounts of minerals and carbohydrates, depending on the product
It adds few unique vitamins or phytonutrients.
Why these nutrients matter
The additional protein raises the total protein content of the bread and improves its physical structure.
However, wheat gluten is relatively low in the essential amino acid lysine, so it should not be described as a complete protein. Eggs and buttermilk help provide a more balanced range of essential amino acids.
What remains after baking
The protein remains in the finished bread, although heat sets and changes the gluten network.
Vital wheat gluten is used primarily to improve structure and texture rather than to add a broad range of micronutrients.
Products containing vital wheat gluten are not suitable for people with celiac disease or for those who must avoid wheat or gluten.
What it contributes to the recipe
Salt strengthens dough, regulates yeast fermentation, improves texture, and balances flavor. In muffins and quick breads, it brings out the flavors of grain, honey, fruit, spices, and other ingredients.
Important nutrients and minerals
Unrefined pink salt consists primarily of:
- Sodium
- Chloride
It may also contain trace quantities of:
- Iron
- Calcium
- Magnesium
- Potassium
- Other naturally occurring minerals
Why these nutrients matter
Sodium and chloride are essential electrolytes involved in fluid balance, nerve signaling, muscle contraction, and normal cellular function.
However, the trace minerals in pink salt are present in quantities too small to provide a meaningful nutritional benefit at normal culinary serving levels.
What remains after baking
Sodium, chloride, and the trace minerals remain after baking because minerals are not destroyed by heat.
We choose unrefined salt for its flavor and minimal processing—not as a significant source of trace minerals.
What they contribute to the recipe
Organic potato flakes help improve moisture retention, tenderness, and softness in our hearth bread. They can also help the loaf stay pleasant and less dry as it ages.
Because the flakes are made from cooked and dehydrated potatoes, they absorb and hold water effectively in the dough.
Important nutrients
Organic potato flakes can contribute:
- Potassium
- Vitamin B6
- Small amounts of magnesium
- Small amounts of phosphorus
- Small amounts of niacin and other B vitamins
- Carbohydrates, primarily as starch
The exact nutrient content varies by potato variety, processing method, and brand.
Why these nutrients matter
Potassium supports normal muscle contraction, nerve signaling, fluid balance, and healthy blood-pressure regulation.
Vitamin B6 supports amino-acid metabolism, neurotransmitter production, and normal immune function.
Magnesium and phosphorus contribute to normal muscle, nerve, bone, and energy-related functions.
In the quantities used in bread, potato flakes are best viewed as a useful source of potassium and as a functional baking ingredient rather than as a major source of vitamins or minerals.
What remains after baking
Potassium, magnesium, phosphorus, and other minerals remain present after baking because minerals are not destroyed by heat.
Vitamin B6 and other heat-sensitive vitamins may be reduced somewhat during processing and baking.
The starch remains an important functional component of the finished bread, helping retain moisture and produce a tender crumb.
Why we use them
We use organic potato flakes primarily because they improve the texture and moisture retention of whole-grain bread while also contributing a modest amount of naturally occurring potato nutrients.
The Combined Benefit
No single ingredient makes a baked product nutritious by itself. The benefit comes from the way the ingredients work together.
Freshly milled whole grains provide fiber, complex carbohydrates, minerals, vitamins, and grain phytonutrients. Eggs and buttermilk complement wheat with complete protein, calcium, choline, vitamin B12, and other nutrients. Extra-virgin olive oil contributes monounsaturated fat, vitamin E, and olive phenols. Honey contributes local flavor and small amounts of plant compounds.
Together, these ingredients create breads, muffins, and quick breads that are flavorful, satisfying, and made intentionally with the nutritional value of recognizable foods.
For Those Who Want to Dig Deeper
Most of our customers simply want wholesome, satisfying baked goods made with fresh flour and carefully chosen ingredients. Others want to understand more about the nutrients, phytonutrients, milling methods, and baking processes behind what we make.
This section provides a closer look at:
- The nutrients naturally found in whole grains
- How refining changes flour
- What milling and baking do to nutrients
- What our other baking ingredients contribute
- Why grain variety and growing practices matter
Nutrient levels naturally vary according to grain variety, soil conditions, weather, harvest timing, storage, recipe, serving size, and baking method. The information presented here describes the general nutritional contribution of our ingredients and is not intended as medical advice.
A wheat kernel consists of three primary parts:
Bran
The fiber-rich outer layer. It contains dietary fiber, minerals, B vitamins, phenolic acids, and other naturally occurring plant compounds.
Germ
The portion of the kernel capable of producing a new plant. It contains natural oils, vitamin E, B vitamins, minerals, and phytonutrients.
Endosperm
The largest part of the kernel. It primarily contains starch and gluten-forming proteins.
When we mill whole grain flour, all three parts remain together.
Industrial refined flour is generally produced by separating much of the bran and germ from the endosperm. This creates a lighter flour with a longer shelf life, but it also removes much of the grain’s fiber, natural oils, vitamin E, minerals, and phytonutrients. The age of the flour also leads to the loss of the aroma and flavor-contributing compounds that make our baked products so memorable.
Some refined flours are enriched with selected nutrients such as iron, thiamin, riboflavin, niacin, and folic acid. Enrichment adds certain nutrients back, but it does not restore the complete nutritional composition of the original whole grain.
At a Glance
| Freshly Milled Whole Grain Flour | Refined Shelf-Stable Flour |
|---|---|
| Contains the bran, germ, and endosperm | Primarily contains the endosperm |
| Naturally retains dietary fiber | Contains substantially less fiber |
| Retains natural wheat-germ oils | Most germ oil is removed |
| Retains a broad range of minerals | Some minerals are reduced during refining |
| Contains grain phytonutrients | Many are lost with removal of the bran and germ |
| Milled close to the time of baking | May be stored for extended periods |
| Has distinctive grain aroma and flavor | Designed for consistency and mild flavor |
| Has a shorter natural shelf life | Designed for long shelf stability |
Download: Detailed Freshly Milled Whole Grain Flour Comparison
Download: Nutrients and Phytonutrients in Whole Grain Flour
Milling breaks open the grain kernel and exposes its interior components to oxygen, light, heat, and moisture.
Some compounds begin changing after milling, particularly:
- Natural wheat-germ oils
- Vitamin E
- Certain carotenoids
- Some B vitamins
- Aromatic compounds
- Some antioxidant compounds
However, claims that freshly milled flour loses 90 percent of all its nutrients within 48 hours are not supported as a general scientific rule.
Different nutrients behave very differently.
Nutrients That Remain Highly Stable
The following do not suddenly disappear after milling:
- Dietary fiber
- Protein
- Starch
- Iron
- Magnesium
- Zinc
- Phosphorus
- Manganese
- Copper
- Selenium
Minerals are elements and cannot be destroyed by ordinary storage or baking temperatures. Protein, fiber, and starch can undergo physical or chemical changes, but they remain part of the flour.
Nutrients That Are More Sensitive
The following may decline gradually through oxidation, light exposure, storage, and heat:
- Vitamin E
- Thiamin
- Folate
- Vitamin B6
- Carotenoids
- Some phenolic compounds
- Natural oils
- Flavor and aroma compounds
The rate of change depends on:
- Grain variety
- Milling temperature
- Flour particle size
- Storage temperature
- Exposure to air
- Exposure to light
- Humidity
- Packaging
- Time before use
Our approach is straightforward: we mill close to the time of baking so that the flour is used while it is still fresh, aromatic, and nutritionally complete as a whole grain.
Baking transforms flour into food that is digestible, flavorful, and safe to eat. Heat changes some nutrients, but it does not eliminate the benefits of whole-grain flour.
Nutrients That Remain Well Preserved
The following remain substantially present in the finished bread or muffin:
- Dietary fiber
- Protein
- Complex carbohydrates
- Iron
- Magnesium
- Zinc
- Phosphorus
- Potassium
- Manganese
- Copper
- Selenium
- Calcium from dairy ingredients
- Choline from eggs
- Oleic acid from olive oil
Protein structures change when heated, but the amino acids remain available for digestion. Minerals also remain because they are not destroyed by heat.
Nutrients That May Be Partially Reduced
Some heat-sensitive nutrients may decline during fermentation and baking:
- Thiamin
- Folate
- Vitamin B6
- Vitamin E
- Vitamin B12
- Carotenoids
- Olive polyphenols
- Honey phenolics
- Certain grain antioxidants
Retention depends on baking temperature, duration, loaf size, moisture, recipe, and the original concentration of each compound.
The important point is that baking does not erase the nutritional difference between whole-grain flour and refined flour. A loaf made from the entire grain still retains the fiber, protein, minerals, and many of the naturally occurring compounds that were present before baking.
| Nutrient or phytonutrient | Likely role or benefit |
| Dietary fiber | Supports digestive regularity, fullness, and beneficial intestinal bacteria |
| Complex carbohydrates | Provide energy and generally digest more gradually than refined carbohydrates |
| Plant protein | Supports tissue maintenance, enzymes, and normal body functions |
| Thiamin | Supports energy metabolism and nervous-system function |
| Riboflavin | Helps the body release energy from food |
| Niacin | Supports energy metabolism and nervous-system function |
| Vitamin B6 | Supports amino-acid metabolism and neurotransmitter production |
| Folate | Supports DNA synthesis and normal cell division |
| Vitamin E | Helps protect cell membranes from oxidative damage |
| Iron | Supports oxygen transport in the blood |
| Magnesium | Supports muscle, nerve, enzyme, and energy functions |
| Zinc | Supports immune function, healing, and enzyme activity |
| Selenium | Supports antioxidant enzymes and thyroid function |
| Phosphorus | Supports bones, cell membranes, and energy metabolism |
| Manganese | Supports metabolism, bone formation, and antioxidant enzymes |
| Copper | Supports connective tissue and iron metabolism |
| Ferulic acid | A grain phenolic associated with antioxidant activity |
| Lignans | Plant compounds associated with antioxidant activity |
| Alkylresorcinols | Compounds that may reduce the risk of some cancers |
| Carotenoids | Pigments with antioxidant roles; amounts vary by grain variety |
| Anthocyanins | Colored-grain pigments with possible anti-inflammatory properties |
| Nutrient or phytonutrient | Likely role or benefit |
| Oleic acid | A monounsaturated fatty acid that supports cell membranes and provides energy |
| Vitamin E | Helps protect fats and cells from oxidation |
| Vitamin K | Supports normal blood clotting and bone-related proteins |
| Hydroxytyrosol-related compounds | Olive phenols with antioxidant activity |
| Tyrosol-related compounds | Contribute to olive oil’s antioxidant profile |
| Oleocanthal | A naturally occurring olive compound associated with antioxidant and inflammation-related pathways |
| Olive lignans | Contribute to the oil’s overall phenolic content |
| Secoiridoids | Help produce the bitterness, pungency, and antioxidant stability of quality olive oil |
The quantity of olive phenols varies considerably by olive variety, harvest maturity, extraction, freshness, and storage.
| Nutrient or phytonutrient | Likely role or benefit |
| Complete protein | Supplies all nine essential amino acids |
| Choline | Supports cell membranes, liver function, and nervous-system signaling |
| Vitamin B12 | Supports red-blood-cell formation and nervous-system function |
| Vitamin A | Supports vision, immune function, and tissue development |
| Vitamin D | Supports calcium absorption, bones, muscles, and immune function |
| Vitamin E | Provides antioxidant protection |
| Riboflavin | Supports energy metabolism |
| Biotin | Supports metabolism of fats, carbohydrates, and amino acids |
| Selenium | Supports antioxidant enzymes and thyroid function |
| Iodine | Supports thyroid-hormone production |
| Phosphorus | Supports bones, cells, and energy metabolism |
| Lutein | A carotenoid associated with eye tissues |
| Zeaxanthin | A carotenoid concentrated in the retina |
| Phospholipids | Important structural components of cell membranes |
| Nutrient or phytonutrient | Likely role or benefit |
| Glucose and fructose | Provide sweetness and energy |
| Phenolic acids | Contribute small amounts of antioxidant activity |
| Flavonoids | Contribute to honey’s variable antioxidant profile |
| Organic acids | Contribute to flavor and acidity |
| Trace minerals | Present in small, variable amounts |
| Floral aromatic compounds | Provide distinctive local flavor and aroma |
Honey is not a concentrated source of vitamins or minerals. Its most important contributions to our baking are flavor, moisture, browning, and local character.
The amount and type of phytonutrients vary according to floral source, season, color, processing, age, and storage.
| Nutrient or component | Likely role or benefit |
| Calcium | Supports bones, teeth, muscles, nerves, and normal blood clotting |
| Phosphorus | Works with calcium in bones and supports cellular energy functions |
| Potassium | Supports fluid balance, muscle contraction, and nerve signaling |
| Complete dairy protein | Supplies all nine essential amino acids |
| Casein | Provides essential amino acids and contributes to structure |
| Whey protein | Provides essential amino acids, including leucine |
| Riboflavin | Supports energy metabolism |
| Vitamin B12 | Supports blood-cell formation and nervous-system function |
| Pantothenic acid | Supports coenzyme production and energy metabolism |
| Iodine | Supports thyroid function |
| Selenium | Supports antioxidant and thyroid enzymes |
| Zinc | Supports immune and enzyme function |
| Magnesium | Supports muscle, nerve, and metabolic functions |
| Vitamins A and D | May be present naturally or through fortification |
| Milk phospholipids | Contribute to cell-membrane-related lipids |
| Lactic acid | Reacts with baking soda and helps produce a tender crumb |
Any live cultures used to produce the buttermilk should not be considered probiotics after baking.
| Nutrient or component | Likely role or benefit |
| Protein | Contributes a small amount to total protein |
| Thiamin | Supports energy metabolism and nerve function |
| Riboflavin | Supports energy metabolism |
| Niacin | Supports cellular energy production |
| Vitamin B6 | Supports amino-acid metabolism |
| Folate | Supports DNA synthesis and cell division |
| Pantothenic acid | Supports energy metabolism |
| Beta-glucans | Components of the yeast cell wall |
| Mannans | Cell-wall carbohydrates present in yeast |
Because relatively little yeast is used in a loaf, its direct nutrient contribution is modest. Its primary role is fermentation, leavening, and flavor development.
Baking kills the yeast, so ordinary yeast bread should not be described as probiotic.
| Nutrient or component | Likely role or benefit |
| Concentrated wheat protein | Raises the protein content of the dough |
| Gliadin | Helps dough stretch and expand |
| Glutenin | Helps dough develop strength and elasticity |
Vital wheat gluten primarily improves structure, gas retention, volume, and texture. It provides few unique vitamins or phytonutrients.
Wheat gluten is relatively low in lysine and is not a complete protein by itself.
Products containing vital wheat gluten are not suitable for people with celiac disease or others who must avoid gluten.
| Nutrient or mineral | Likely role or benefit |
| Sodium | Supports fluid balance, nerves, and muscle contraction |
| Chloride | Supports fluid balance, digestion, and acid–base regulation |
| Trace iron | Contributes to the salt’s color but is present in very small amounts |
| Trace calcium | Present in quantities too small to be nutritionally significant |
| Trace magnesium | Present in quantities too small to be nutritionally significant |
| Trace potassium | Present in quantities too small to be nutritionally significant |
We use unrefined salt for its flavor and minimal processing. We do not present unrefined pink salt as a meaningful source of trace minerals.
| Nutrient or Mineral | Likely Role or Benefit |
| Potassium | Supports fluid balance, nerve signaling, and muscle contraction |
| Vitamin B6 | Supports protein metabolism and neurotransmitter production |
| Magnesium | Supports muscle and nerve function and energy metabolism |
| Niacin (Vitamin B3) | Helps the body convert food into usable energy |
| Dietary fiber | Contributes to digestive health and satiety |
| Resistant starch | Can function similarly to fermentable fiber |
| Phenolic compounds, including chlorogenic-acid-related compounds | Naturally occurring potato plant compounds with antioxidant activity |
We believe customers deserve clear, accurate information rather than exaggerated nutritional promises.
Made with Freshly Milled Whole Grains
We mill whole grains close to the time of baking and retain the bran, germ, and endosperm.
Made with the Entire Grain Kernel
We do not begin with refined white flour and add bran back later. The complete grain is milled together.
Naturally Rich in Whole Grain Fiber
Because the bran remains in the flour, our whole-grain baked goods retain the grain’s naturally occurring dietary fiber.
Made with Recognizable Ingredients
Our recipes use ingredients selected for flavor, texture, function, and nutritional contribution.
Depending on the product, these may include:
- Organic extra-virgin olive oil
- Organic eggs
- Local honey
- Reconstituted organic buttermilk
- Yeast
- Vital wheat gluten
- Unrefined salt
- Fruit, spices, nuts, seeds, or other recipe-specific ingredients
No Bleached Flour
We do not, and will not, use chemically bleached flour to create an artificially white, highly refined product.
Milled for Each Recipe
Our flour is milled as part of our baking process rather than purchased as long-stored, shelf-stable flour.
Honest Nutritional Communication
We explain what our ingredients contain and how they function without claiming that any bread or muffin can prevent, cure, or treat disease.
We value farming systems that care for the soil, limit unnecessary chemical use, and support the long-term health of farms and communities.
However, terms such as organic, regenerative, heritage, and locally grown describe different qualities. None of these labels alone guarantees that one grain will always contain more nutrients than another.
What Organic Means
Certified organic production follows standards governing:
- Permitted and prohibited farm inputs
- Soil fertility practices
- Pest and disease management
- Seed and planting requirements
- Handling and processing
Organic certification describes how the crop was produced. It does not guarantee a specific concentration of protein, minerals, vitamins, or phytonutrients.
What Regenerative Means
Regenerative farming generally emphasizes practices intended to decrease harmful pests and improve soil function and ecosystem health, such as:
- Crop rotation
- Cover crops
- Reduced tillage
- Compost or managed organic matter
- Increased biodiversity
- Support of soil microbes
- Improved water infiltration
- Reduced erosion
- Integration of livestock where appropriate
The term is not used under one universal standard. Practices and verification methods can vary among farms and certification programs.
What Determines Nutrient Content?
The nutrient composition of wheat may be affected by:
- Grain genetics
- Wheat class and variety
- Soil mineral availability
- Soil biology
- Rainfall and temperature
- Fertility practices
- Disease pressure
- Harvest maturity
- Protein concentration
- Storage conditions
- Milling and baking methods
Due to the emphasis on a farm’s soil health, a regenerative grain may test higher in some nutrients or phytonutrients than an organic grain, but that outcome cannot be assumed from the label alone.
An organic grain may also be grown using highly regenerative practices.
Our Approach
We consider several factors when selecting grain:
- Whole grain quality
- Flavor and baking performance
- Farming practices
- Organic certification when available
- Soil-building practices
- Grain variety
- Freshness
- Storage and handling
- Relationship with the grower
- Availability and consistency
When we know specific details about a grain, we share them. We avoid claiming that a grain is nutritionally superior unless the claim is supported by reliable testing.
Our Nutrition Promise
We do not believe wholesome food needs exaggerated claims.
Our promise is simpler:
- We begin with the whole grain.
- We mill it close to the time of baking.
- We use carefully selected ingredients.
- We explain what those ingredients contribute.
- We distinguish established nutritional facts from possibilities.
- We avoid presenting trace amounts as major benefits.
- We do not claim that one baked product can prevent or treat disease.
Our goal is to honor God’s plan for food by making flavorful bread, muffins, and quick breads that preserve the value of the grain and reflect care at every step—from the farm and mill to the mixing bowl, oven, and table.
Explore Further
Download: Nutrients and Phytonutrients in Freshly Milled Organic Whole Grain Flour
Download: Freshly Milled Organic Whole Grain Flour Compared with Industrial Refined Flour